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Crab & chive filo parcels

Ingredients

  1. Step 1 400g crabmeat mix , 3/4 white, 1/4 brown
  2. Step 2 1 spring onion , finely chopped
  3. Step 3 1 bunch of chives , finely chopped
  4. Step 4 2 tbsp chopped tarragon
  5. Step 5 4 tbsp chopped parsley
  6. Step 6 1 tbsp chopped dill
  7. Step 7 1 red chilli , finely chopped
  8. Step 8 pinch of white pepper
  9. Step 9 1 lemon , zested and juiced (2 tbsp)
  10. Step 10 4 sheets of filo pastry
  11. Step 11 4 egg yolks
  12. Step 12 2 tbsp olive oil
  13. Step 13 pinch of fennel seeds
  14. Step 14 1 tsp cumin seeds
  15. Step 15 3 ripe tomatoes , finely chopped
  16. Step 16 2 tbsp capers , chopped
  17. Step 17 ½ red onion , finely chopped
  18. Step 18 2 tsp white wine vinegar
  19. Step 19 2 tsp rose harissa
  20. Step 20 1 tbsp olive oil
Crab & chive filo parcels
Calories: 415 Carbohydrate: 29 g Protein: 28 g Fat: 20 g
Cook time: 55 minutes Prep time: 40 minutes Total time: 95 minutes Servings: 4

TAGS

Buffet Dinner Lunch Snack Starter 5-a-day Brik Buffet Calcium chive Crab Filo Fish coarse Folate Iron Picnic Rosie Birkett summer summer Vitamin c

Directions

  1. Step 1 In a bowl, combine the crabmeat with the other filling ingredients and gently stir to combine. Taste and add more lemon juice or seasoning as necessary.
  2. Step 2 Place one sheet of filo on the work surface. Split it in half and lay one half on top of the other. Add a quarter of the crab mixture to the middle of the pastry and shape it into a rectangle just a bit bigger than a debit card. Make a well in the middle of the mixture using your thumb, or the back of a spoon, and carefully put the egg yolk in it. Moisten the edges of the filo and fold them up and in to wrap the crab in a neat parcel. Make sure the edges are overlapping and there are no gaps. Turn the parcel over so the seams are facing down and repeat with the rest of the pastry and crab mixture.
  3. Step 3 To make the salsa, toast the cumin seeds in a dry frying pan until aromatic and starting to crackle, taking care not to let them burn. Remove from the heat. Combine all the rest of the salsa ingredients in a bowl and add the cumin seeds. Stir, taste for seasoning and adjust as required.
  4. Step 4 To cook the parcels, heat the olive oil and the butter in a frying pan until sizzling. Add the fennel seeds to flavour the oil then the parcels, one or two at a time, cooking for a couple of mins on each side until crispy and golden. Remove with a spatula and drain on kitchen paper. Repeat with the other parcels. Drain any of the leftover oil/butter/fennel mix used for frying into the salsa, then serve the parcels with the salsa on the side.